Swedish Meatballs Over Mashed Potatoes
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These Swedish Meatballs are super easy to make and are great for those weeknights when you are looking for something that the whole family will love!
When we lived in Georgia my husband worked with an older man who I just adored. Being a Recreational Therapist who specialized in Long-Term Care I just couldn’t help but think this guy was so cute! He and his wife had a love of eating out, trying new food and sharing their recipes. My absolute favorite one that they have to us was for Swedish Meatballs. There was nowhere within 179237 miles of where we lived to get these at a restaurant so I had to master them myself at home in our kitchen! I can literally devour these, like literally!!! They are simply amazing! You must make them!!
Check out these 25 Ground Beef Dinner Ideas!
Ingredients
Meatballs:
Gravy:
- nutmeg
- butter
- all purpose flour
- hot water
- beef bouillon cube
- light cream
Let’s Make Them Together!
Time needed: 45 minutes
How To Make Swedish Meatballs
- Soak breadcrumbs in milk with ground beef
- Add diced onion, egg and seasonings and mix
- In a skillet melt butter (you may opt out on the butter…but it does add a nice flavor)
- Form 1/2 inch meat balls and add to to pan to brown
- Make your favorite mashed potatoes
- Remove meatballs and stir in flour. Add water and bouillon cube
Remove meatballs from pan. Leave fat in pan (I didn’t have any because I used 93% lean ground beef…so that butter came in handy!) Stir in flour. Add water and bouillon cube (I used 2 to make up for the lost flavor from the lack of excess fat).
- Add cream and stir until incorporated. Cook until cream is smooth and thickened. Add meatballs, cover and simmer for 15 minutes.
- Serve!
Top noodles with meatballs and gravy sauce AND a dollop of lingonberry sauce (or substitute with grape jelly) *this picture does not make the dish look appealing, but believe me it is delicious!
Here’s the recipe, enjoy!!
Easy Swedish Meatball Recipe
Equipment
Ingredients
- 1 lb ground beef
- 1 c bread crumbs finely ground
- 1/3 c milk
- 1/4 c onions minced
- 1 egg
- 1/2 tsp salt
- 1/8 tsp black ground pepper
- 1/2 tsp nutmeg
- 2 tbs butter
- 2 tbs all purpose flour
- 1 c hot water
- 1 beef bouillon cube
- 1/2 c light cream
- mashed potatoes
- 1 tbs lingonberry sauce
Instructions
- Soak breadcrumbs in milk with ground beef
- Add diced onion, egg and seasonings and mix
- In a skillet melt butter (you may opt out on the butter…but it does add a nice flavor)
- Form 1/2 inch meat balls and add to to pan to brown
- While meatballs are cooking, make your favorite mashed potatoes and set aside
- Remove meatballs from pan. Leave fat in pan (I didn’t have any because I used 93% lean ground beef…so that butter came in handy!) Stir in flour. Add water and bouillon cube (I used 2 to make up for the lost flavor from the lack of excess fat).
- Add cream and stir until incorporated. Cook until cream is smooth and thickened. Add meatballs, cover and simmer for 15 minutes.
- Top noodles with meatballs and gravy sauce AND a dollop of lingonberry sauce (or substitute with grape jelly) *this picture does not make the dish look appealing, but believe me it is delicious!
Nutrition
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